Pistachio and Chocolate Macaroons

Dense and chewy, squidgy and packed with flavour these British style macaroons are very different to the light and crispy French equivalent. There is an added twist too as the middle of this macaroon contains a surprise of dark chocolate – oozing out if eaten warm from the oven but equally delicious at room temperature. I used Pump Street Bakery’s 70% Grenada Chocolate.

I’ve made the macaroons with pistachios and almonds rather than the usual coconut to be a bit different – and don’t forget these treats are gluten free. If you prefer you can replace pistachios with hazelnuts or any nut you fancy. The macaroons are easily made vegan by substituting the egg with a ground flax-seed and water mix (for details see tip at end of recipe) and making sure you use vegan chocolate which most dark chocolate is!

Now for confession time, that is that these macaroons are ridiculously easy and quick to make. Ten minutes to assemble and about ten minutes to cook. So if you get a real craving for something sweet with your tea or coffee (they are an absolute dream with an espresso) or a friend announces they are popping round unexpectedly, this is the recipe to reach for!

Making Pistachio and Chocolate Macaroons

Ingredients (makes 12)

100g pistachio kernels

150g caster sugar

100g ground almonds

1 egg (or 1tbsp ground flax-seed and 3tbsp water – see tip)

12 small squares of dark chocolate

50g icing sugar

Method

Set oven to 175c/350f/gas 4

Place pistachios and caster sugar in food processor and blitz until a fine powder.

Add ground almonds and egg (or flax-seed equivalent) and mix again until a paste is formed (it will look like rough green marzipan)

Tip out mixture and divide into 12 pieces

Take each piece and wrap round a square of dark chocolate

Roll in the icing sugar and press down slightly onto a lined baking tray

Cook for 10-12 mins in the preheated oven

Try and allow to cool for a minute so they are easily transferred to a wire rack

TIP As a vegan equivalent to an egg in this recipe mix 1tbsp ground flax-seed and 3 tbsp cold water Leave to rest for 5 mins until gel like and add to the mix as you would the egg